Classic Steamed Pudding

• 2 cups golden raisins
• 2 cups raisins, chopped
• 3 1/2 None oz package, chopped candied cherries
• 2/3 cup currants
• 1/3 cup candied ginger, finelychopped
• 1/2 cup brandy
• 17 tbsp softened butter
• 2/3 cup brown sugar (not packed)
• 4 large eggs
• 1 tbsp marmalade
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 2 tsp pumpkin- or apple-pie spice
• 1/2 tsp ground ginger
• 1/2 tsp baking soda
• 4 cups fresh white breadcrumbs
• 2/3 cup slivered almonds, chopped
• None None Creme Anglaise, to serve
• None None For the Brandy Butter
• 14 tbsp unsalted butter, softened
• 2/3 cup confectioners' sugar, sifted
• 1/4 cup brandy

1. In a large bowl, combine fruit, ginger and brandy. Cover and set aside overnight.
2. Lightly grease an 8-cup pudding basin, deep casserole dish, or oven-safe bowl with lid. Line base with parchment.
3. In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in marmalade and vanilla extract.
4. Sift flour, spice, ginger and soda together. Fold into creamed mixture with fruit mixture, breadcrumbs, and almonds.
5. Spoon into basin. Secure lid. Place basin in a large saucepan. Fill with enough water to come halfway up sides of the basin. Cover with lid or pleated foil. Simmer on low 4 1/2-5 hours, until cooked when tested (add extra water as required). Allow to cool completely in basin.
6. Store, covered with foil, in a cool, dry place. Before serving, steam again using the same method 50-60 minutes.
7. To make brandy butter, beat butter with 1/2 cup sifted confectioners' sugar in a bowl with an electric mixer until creamy. Gradually beat in 1/4 cup brandy.
8. Remove pudding from basin and serve hot. Accompany with creme Anglaise, remaining confectioners' sugar, and brandy butter.

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Taken from recipes-plus.com/api/v2.0/recipes/29801 (may not work)